|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed the following foods stored in deli “cheese” cooler measured between 501-51F: Salami, Swiss cheese, cheddar cheese, roast beef, ham, turkey, roasted garlic, tuna salad, and grilled onion.
3-501.16 Maintain TCS foods in cold holding at 41F or less. P- According staff foods were placed in unit less than 3 hours prior. Food was placed in beer walk-in cooler to chill. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
Observed smoke wings cooling on the countertop at 68F. According to staff wings have been cooling for less than 2 hours.
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf. CDI: Wings were placed in the WIC to continue cooking.
Observed ambient air temperature of cheese cooler at 51F.
4-301.11 Provide equipment in number and capacity to achieve cooling, heating, and holding temperatures. Pf VERIFICATION IS REQUIRED IN 10-days for working cooler. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Observed large frozen condensation leak in walk-in freezer. Evaluate the cause of leak and repair. 4-501.11 Equipment shall be maintained in good repair.
REPEAT Observed deep cut marks in cutting boards. 4-501.12 Cutting blocks and boards subject to scratching and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized shall be discarded. |